BÛCHE DE NOËL WITH BUTTERCREAM FROSTING

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40 min Prep
1 hr 25 min Total
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10 Servings

Make this Yule log cake (a French classic) a family tradition during the holidays.


Ingredient List
    Cake
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 cup granulated sugar
  • Small check mark in a circle icon1/3 cup water
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon3/4 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
    Filling
  • Small check mark in a circle icon1 cup whipping cream
  • Small check mark in a circle icon2 tablespoons granulated sugar
  • Small check mark in a circle icon1 1/2 teaspoons instant coffee granules or crystals
    Chocolate Buttercream Frosting
  • Small check mark in a circle icon1/3 cup unsweetened baking cocoa
  • Small check mark in a circle icon1/3 cup butter or margarine, softened
  • Small check mark in a circle icon2 cups powdered sugar
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon1 to 2 tablespoons hot water
    Garnish
  • Small check mark in a circle icon1/2 cup chopped green pistachio nuts
Preparation
  1. Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening or cooking spray. In small bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup granulated sugar. Beat in 1/3 cup water and the vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
  2. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  3. In chilled medium bowl, beat all filling ingredients on high speed until stiff. Unroll cake; remove towel. Spread filling over cake. Roll up cake.
  4. In medium bowl, beat cocoa and butter on low speed until thoroughly mixed. Beat in powdered sugar until mixed. Beat in vanilla and enough of the hot water until frosting is smooth and spreadable.
  5. For tree stump, cut off a 2-inch diagonal slice from one end of cake. Attach stump to one long side using 1 tablespoon frosting. Frost cake with remaining frosting. With tines of fork, make strokes in frosting to look like tree bark. Garnish with nuts.
Tips
  • The chopped pistachio nuts give your cake “log” a natural moss-covered appearance. Other edible natural-looking adornments include chocolate leaves, meringue mushrooms, mint gumdrop leaves and red cinnamon candies.
  • Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.